Crab Croquettes by Byron Talbott
A crunchy croquette on the outside, and soft on the inside... For the Mix&Match Challenge, here is an exclusive recipe from Byron. A crab croquette that matches perfectly with a typically French Béarnaise sauce.To be savored with a bottle of muscadet from Vignobles Günther Chereau
- Servings: 4
Source: Taste France Magazine
Ingredients
- Panko bread crumbs
- king crab meat
- mayonnaise
- Moutarde de Bourgogne PGI
- chopped parsley & tarragon
- chopped lemon zest
- lemon juice
- salt & pepper to taste
- For the Bearnaise sauce
- x 1.00 egg yolk
- White wine
- white wine vinegar
- Charentes-Poitou Butter PDO
- chopped tarragon
- minced shallots
- Fleur de sel de Guérande sea salt PGI